Peanut Butter Cream Pie - cooking recipe

Ingredients

2/3 c. sugar
1/2 tsp. salt
4 egg yolks
1 (9-inch) baked pie crust
1/3 c. cornstarch
3 c. milk
2/3 c. creamy peanut butter

Preparation

Combine in saucepan the sugar, cornstarch and salt.
Stir in 3 cups milk.
Gradually stir in 4 slightly beaten egg yolks.
Cook over medium heat, stirring constantly until mixture thickens and comes to a boil; boil 1 minute.
Remove from heat and beat in 2/3 cup peanut butter.
Pour into a 9-inch baked pie shell.
Cover with waxed paper; cool in refrigerator for 3 hours.
Serve with whipped cream.